Preparation time: 20 minutes
Cooking time: 30 minutes
 

1. Cook the rice for 18 minutes in salted boiling water; drain, rinse and cool.
2. Cook the eggs for 10 minutes in boiling water (4 minutes for quail eggs); cool.
3. Wash and quarter the tomatoes; remove the juice and seeds and cut the flesh into small dice. Slice the olives thinly. Wash and halve the pepper; remove the stem, ribs and seeds and dice finely. Cut a 10 cm (4") piece of cucumber, brush under running water, dry and slice thinly, leaving the skin on.
4. Peel and dice the eggs. Peel and coarsely chop the onion.
5. In a bowl, place the rice, sliced cucumber and olives, shrimp, diced pepper and tomatoes, eggs and onion; combine well and refrigerate. Dress with mayonnaise well-flavoured with mustard just before serving.